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Why does my cake rise so much higher in the middle
When I bake, the centre of my cakes comes up as a dome and the sides don't rise as much. This mean I end up cutting off the dome to get an "even" cake. Why does this happen?
2 Answers
The outside of the cake gets hotter quicker as it is in contact with the pan which is conducting the heat. For this reason the outside sets quicker while the inside has more time to rise higher. Thermofan ovens tend to cook food quicker so you tend to get more of a dome on cakes. You can lower the temperature a little to help with this. Also, the more baking powder you use, the greater the dome effect.
You will always get a dome on cakes, it can be a real pain! I envy those pics you see of perfectly flat cakes that haven't had anything cut off. Maybe there is a secret I don't know about!! Anyone else have some tips?
Thanks so much! That makes a lot of sense.
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